Home Canned Chicken a La King

Myrna used
to can this recipe from the Better Homes
and Gardens 1973 Home Canning Cook Book years ago, and used the flour in
the mixture called for in the recipe.
Since the USDA doesn't recommend flour in this type of recipe anymore, I
canned mine just in broth. This way I can use it for either a broth soup base or for Chicken a La King by thickening it when I heat it to serve.I poached
some skinless, boneless chicken breasts for this – but you can use your left-over
holiday turkey or whole chickens too. You can use two 5 pound chickens or cooked
boned, skinned turkey.

Myrna used
pimiento; I had garden peppers, so I chose
those. I like to can mine in 12 ounce
jelly jars – it is the right amount for 2 of us, but you can use pint jars
too. The optional ingredients in this recipe are
what I like to use; the original doesn’t call for them.

Home Canned Chicken a La
King

For Poached Chicken

6
pounds Chicken Breast halves -- (about
3 pounds cooked meat)

2
stalks Celery – cut in 8 pieces

1
Whole Onions -- quartered

1
teaspoon Garlic -- minced

4
sprigs Fresh Thyme -- optional

6
Dried Sage Leaves -- crumbled--
optional

4
tablespoons Dried Celery--
optional

For Canned Chicken a La
King

6-8
cups Chicken Broth

4
tablespoons Sherry -- optional

4
tablespoons Lea and Perrins
Marinade for Chicken -- optional

2
tablespoons Chicken Base -- optional

2
cups Fresh Mushrooms -- sliced

1
cup Pimiento -- or red pepper

½
cup Green Pepper -- chopped

Cut large
chicken breast halves in half lengthwise.Add
to an 8 quart stockpot with the vegetables and herbs.Bring chicken breasts to a boil.Cover, remove from heat, and set aside 25
minutes.Cube meat. Strain broth and
reserve 6-8 cups. Discard vegetables and herbs.

For pints, pour your broth into a
measure, add enough cream to make 1 cup, pour all but ¼ cup of the broth into
the pan with the other contents of the jar.
Mix 2 tablespoons flour with the remaining liquid and pour into the
pan. Heat until heated through and
thickened, about 10 minutes.

You can add peas when you reheat the
mixture if desired.Serve over toast points, puff pastry
shells, rice or noodles or chow mein noodles, biscuits or waffles.

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We live a lot like our folks did in the 40's and 50's - baking, gardening, canning, cooking from scratch, hanging up the wash, having coffee with friends, sharing good books, taking a Sunday drive in the country.We don't feel like we're giving up anything.